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PASTA CON I FUNGHI E PISELLI
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Pasta with Mushrooms and Peas

Cook the pasta, following the manufacturer’s instructions until al dente. Drain and pour the pasta in a large bowl. Add the sauce, the parsley toss and serve at once.

4 tablespoons extra-virgin olive oil
1 onion, chopped
2 oz (60 gr) pancetta, (or un smoked bacon) finely sliced
1 lb (450 gr) fresh or frozen porcini mushrooms, diced
2 1/2 cups canned or fresh tomatoes, peeled and diced
2 cups peas
salt and crushed red pepper
1 lb (450 gr) pasta (spaghetti, rigatoni, or fettuccine noodles)
3 - 4 tablespoons finely chopped Italian parsley

Substitute the fresh (or frozen) Porcini mushrooms with:
1/2 oz (15 gr) dry porcini mushrooms, soaked in water until soft and drained
1 lb (450 gr) fresh mushrooms, sliced

Place in a skillet olive oil, onion and bacon. Turn heat to medium. Sauté until onion is soft and translucent.

Add the mushrooms, and sauté  for about 1 - 2 minutes.

Add  the tomatoes. . . .

. . . . the peas, and a pinch of salt.

Cook for about 10 - 15 minutes on medium heat, until the sauce is thicker. Turn the heat off and adjust salt if necessary.

Printer friendly recipe